Scrambled eggs & corn
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Butter |
| 2 | Scallions; including a little of the greens, finely chopped | |
| 5 | Cilantro sprigs; chopped | |
| 1 | large | Ear of corn the kernels removed |
| Water | ||
| 2 | Eggs | |
| Salt | ||
| 1 | large | Flour tortilla; -=OR=- |
| 2 | Corn tortillas | |
| 2 | tablespoons | Grated Muenster cheese =OR=- Monterey Jack cheese |
Directions
MELT BUTTER IN AN 8-INCH pan and add scallions, cilantro and corn.
Cook for a minute or so, add a splash of water and continue cooking until the corn is tender. Season with salt. Beat the eggs with a pinch of salt and a teaspoon of water, then pour them into the pan with the corn and scramble them gently with a fork. Add the grated cheese at the end and stir it in with a few strokes of the fork.
While the eggs are cooking, warm the tortillas in a dry pan. Serve them hot with the eggs and salsa or extra cilantro, as desired.